Chef Pablo's Restaurant Recipes

This is a fantastic buttermilk avocado ranch dressing that is used most often with Chili’s Southwestern Eggrolls.  I would encourage you to try with some of the other Chili’s restaurant recipes including a simple salad.

Whether you’re using it as a dipping sauce or a salad dressing, this is one you’re going to want to make up fresh because of the avocado. If you do this up too far in advance the avocado will begin to get a funny taste to it.  The vinegar will help to preserve the avocado, but I would stick to making it the day ahead.

If you’re freezing the Southwestern Eggrolls overnight, go ahead and make this at the same time and refrigerate it to help bring all the flavors together. Serve this up with a nice garnish of fresh chopped tomatoes and onion.
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Chili’s Avocado Ranch Dipping Sauce

Chili’s™ calls this an eggroll but it’s actually a “flauta” which is a rolled up taco made with a flour tortilla. These are wonderfully flaky and can even make an entire meal if you do up a double batch.  This is one of those great restaurant recipes you can serve for the Sunday football tradition or make up an extra large number of them for a Superbowl finger food everyone loves.

A wonderful smokey chicken flavor with black beans, corn and a bit of spinach all with creamy melted jalapeno jack cheese. Chili’s serves this with a creamy avocado ranch dipping sauce.  It’s probably going to take you a bit longer to prepare these then you think, but it’s certainly worth the effort.  Make sure you leave plenty of time in your schedule to pre-freeze your egg  rolls before you fry them up.  Oh, and if you’re watching your fat intake, you can back these in the oven.  I just coat them with a few shots of cooking spray.  Of course, the most authentic are when you indulge in the pleasure of frying them.
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Chili’s Southwestern Eggrolls

Restaurant recipes are rarely shared on the restaurants website.  But, Olive Garden™ has decided to do just that with their new Caprese Flatbread.

A light and cripsy flat bread with a nice chunky tomato mixture, topped with mozzarella and Parmesan cheeses.  It’s reminds me of a very fresh and natural tasting pizza.

This is a great light snack you can enjoy on the patio with a crisp white wine such as Pinot Grigio.  Make a little extra and it could pass as a light main course served with a cool salad.

Ok, time to make this wonderful dish:
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Olive Garden™ Caprese Flatbread

The Outback Steakhouse™ Bloomin Onion is one of the restaurant recipes you’ll save a TON of money making at home.  Don’t be afraid to try this one. These make a great appetizer before any meal or just make one to enjoy all by itself.

Outback Steakhouse™ claims to have invented the Bloomin Onion. Whether they did or not, they definitely made the name a household word.

If you have a bit of trouble cutting the onion exactly right, consider visiting a restaurant supply store for a special “blooming onion” cutter.  They make the job MUCH easier and you’ll end up with a perfectly beautiful onion every time.
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Outback Steakhouse™ Bloomin Onion Recipe

When you walk into an Outback Steakhouse™, you’ll find boomarangs on the wall, stuffed crocodiles, didgeridoos and maps of Australia. You’ll also find menu items named after cities in Australia. Does it taste like Australian food? I have no idea. I’ve never been to Australia.

Outback Steakhouse™ really made a name for itself with their “Bloomin’ Onion”. It’s rare for restaurant recipes to actually have a product on late night TV, but that’s what happened with the Bloomin’ Onion. You could order a special tool to make your onions “bloom” as well.

Recipes:

Alice Springs Chicken
Grilled chicken breast topped with bacon, honey mustard sauce, sautéed mushrooms, Monterey Jack and Cheddar. Normally served with Aussie Chips.

Bloomin’ Onion
This is what put Outback Steakhouse™ on the map. You might want to buy a special tool to cut these just right.

Chopped Blue Cheese Salad
This Outback salad is an amazing mix of sweet candied pecans, creamy blue cheese, soft butter lettuce along with red leaf and iceberg. A very simple restaurant recipe you can make often.

Ranch Dressing
This is a rich and creamy dressing that starts with Hidden Valley Ranch powder dressing mix. You can change it up a bit if you like your dressing a little on the spicy side.

Potato Soup
I have scoured all of my resources and found a very close, if not exact, copy of the Outback Steakhouse potato soup recipe.  This comes straight from one of the former cooks at Outback.

Gold Coast Coconut Shrimp
Tender crispy shrimp in a beer batter with a light flaky coconut coating on the outside.  Delicious with the tangy tart flavors that come in the Creole marmalade.

Grilled Shrimp on the Barbie
Slightly seasoned and delicately grilled shrimp served with their signature remoulade sauce.  This is one of the most popular appetizers at Outback Steakhouse.

Remoulade Sauce
A rich and creamy sauce with just enough zip from the horseradish. Serve this with the Grilled Shrimp on the Barbie or their Pan Seared Lump Crab Cakes.

Bushman Bread
This is a fantastic dark bread with a delicious crunchy crust.  Server it warm from the oven and delight your guests.

Wallaby-Darned
The way the Outback™ describes it is like this: “Down under frozen wonder with peaches, DeKuyper Peachtree Schnapps, champagne, Smirnoff Vodka and secret mixers.”